This recipe is a deliciously different way to enjoy your Tuna fish.
Ton Balığı Yahnisi (Tuna Fish Stew)
600g tuna steaks
1 tsp salt
3 tbsp olive oil
1 large onion, halved and thinly sliced
6 large cloves garlic, thickly sliced
2 small carrots, peeled and thinly sliced
2 green peppers, cored, seeded and chopped, or use a combination of green and red peppers
1 tbsp salça (tomato paste)
1/2 tsp ground cinnamon
1/2 tsp paprika
2 tbsp lemon juice
2 cups/480ml very hot fish stock
1 tbsp finely chopped parsley to garnish
1 Turkish pide bread, lightly toasted, cut into fingers
Rinse the tuna steaks in cold water. Pat dry and rub with the salt. Cut into large cubes and set aside.
Heat the oil in a large saucepan, add onion and cook while stirring, until soft.
Add garlic slices, carrots and peppers and cook for 3 minutes, stirring continuously.
Add the tomato puree and stir for 1 minute.
Add the tuna cubes, stir gently to coat with vegetable mixture, add the hot fish stock, lemon juice, cinnamon and paprika. Cover and simmer gently for 10-15 minutes or until the fish flakes when tested.
Divide the stew between 4 deep bowls, sprinkle with chopped parsley and serve hot with the toasted pide fingers.
Note: other fish can also be used in place of tuna.